Chestnut icing

Sorbet & ice-cream recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Chestnut icing


    • Frozen fruit purée, sugar added : Chestnut & vanilla - 280g
    • Vanilla pods - 1
    • White couverture - 330g
    • Milk chocolate couverture - 130g
    • Cocoa butter - 50g
    • Gelatin - 7g

    Heat the chestnut puree to 70°C with the vanilla pod. Pour over the coatings and chopped cocoa butter. Mix without adding any air and maintain the emulsion. Add the melted gelatine. Keep in a refrigerator. Use at 35°/40°C on a very cold dessert.

    In this step

Download this recipe

Download Download